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Nugget Pudding I

"Steamed cereal pudding with lemon accents."
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55 m servings 210 cals
Original recipe yields 8 servings (1 8x8 pan)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl cream together butter, sugar and lemon rind with electric mixer. Blend in flour and cereal. Beat in egg yolks, lemon juice and milk. In a separate bowl, beat egg whites with clean beaters until stiff. Fold egg whites into butter mixture and pour into an 8x8 inch baking dish.
  3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 30 to 45 minutes, or until pick inserted in center comes out clean.

Nutrition Facts

Per Serving: 210 calories; 7.7 g fat; 33.9 g carbohydrates; 3.6 g protein; 64 mg cholesterol; 113 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I can't see this dessert feeding 8 people . . . it made a nice toasty brown topping itself, but I remixed everything together again, and cooked it another 5-10 minutes. This is VERY EASY to mak...

I don't know why the above reviewer remixed the dessert and baked it longer. It is supposed to be cakey on the top and puddingy on the bottom. That's the point of the baking in a pan of water....